Avocado scones with hemp seeds

After my repeat efforts at making cherry scones last month, I got myself on a bit of a scone roll. Unusually for me, I also branched out to try savoury scones, prompted by a desire to try avocado in the baking process instead of non-dairy spread or butter. I wasn't sure if fruit scones with avocado would work very well, so savoury scones it was.

Green scones!

The avocado gave the scones a lighter and fluffier texture than the Nuttelex I'd usually use, and I was thrilled that the green colour came through. I am not sure if you would serve green scones at a dainty high tea, but they were certainly fun to make and to eat. The experience also confirmed my belief that while I don't like avocado in plain form, I do love it in desserts and baked goods.

Complementing the avocado were hemp seeds and nutritional yeast, giving a simple but effective ingredient list. I think some mustard would work too if that is your sort of thing. These had a relatively mild taste that I liked plain or with vegemite or hummus, but if you wanted something sharper then adding mustard or more nutritional yeast should achieve that.

Avocado scones with hemp seeds

Makes 6 - 8 scones

Vegan

Print recipe

Ingredients

1 tbsp apple cider vinegar

1/3 cup non-dairy milk

1 small avocado (100g with skin and stone)

1 cup self-raising flour

1 tsp bicarbonate soda

1/4 cup hemp seeds

1/4 cup nutritional yeast

Method

Preheat your oven to 220'C and line a baking tray with non-stick baking paper.

Combine the vinegar and non-dairy milk and set aside to curdle.

Peel and roughly chop the avocado. Place in a large bowl and add the flour and baking soda. Rub together with your fingers until the mixture resembles fine breadcrumbs. Add the hemp seeds, nutritional yeast and vinegar-milk mix. Stir until just combined and then knead to form a soft dough.

Roll the dough out lightly on a floured surface, to ~2cm thickness. Cut out rounds using the top of a glass dipped in flour or a cookie cutter, and place on the prepared baking tray.

Bake for 15 minutes or until golden.

Now that I have branched out, I think I'll be making savoury scones again. But now that I have tried avocado in scone form, I am also thinking that avocado fruit scones weren't such a bad idea after all...

I am linking this post into the Healthy Vegan Friday event hosted by Gabby, Shelby and Carrie.

Have you done much baking with avocado? Or do you have any favourite savoury scone variations?

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